Chocolate And Cherry Ring
A moist, flavorful cherry chocolate cake with a cinnamon-spiced aroma, topped with powdered sugar, perfect for dessert gatherings or special occasions.
Ingredients
Instructions
- Mix oil, sugar, vanilla, and eggs together.
- Add flour, baking soda, cinnamon, and salt; stir until well combined.
- Fold in cherry pie filling, chocolate chips, and chopped pecans.
- Pour batter into a greased fluted tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Cool the cake for 15 minutes in the pan.
- Remove from the pan and cool completely on a wire rack.
- Sift powdered sugar over the top before serving.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of almond extract for a nutty twist. If you're out of pecans, walnuts or almonds can be used as substitutes. For a lighter version, replace half of the oil with applesauce. Ensure your ingredients are at room temperature for better mixing. For a more intense chocolate flavor, try using dark chocolate chips instead of semi-sweet.
Serving Suggestions
Serve the Chocolate and Cherry Ring at room temperature, dusted with powdered sugar for a lovely presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This cake also complements a cup of coffee or tea perfectly, making it a great choice for brunch or afternoon gatherings.
Storage & Reheating
Store any leftover Chocolate and Cherry Ring in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 15 seconds or until just heated through. This will ensure it stays moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate And Cherry Ring contains roughly 706 calories, with 7g protein, 80g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium and protein. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you'll need to cook them down with some sugar and cornstarch to mimic the texture and sweetness of cherry pie filling. This will give you a fresher taste while still keeping the cake moist.
Can I freeze the Chocolate and Cherry Ring?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight before serving.
What can I do if my cake sinks in the middle?
A sinking cake can be due to several factors, including overmixing, underbaking, or using too much leavening agent. Ensure you mix just until combined and check your oven temperature with a thermometer to avoid underbaking. If it happens, serving it with whipped cream can help disguise any imperfections!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).